Vai's Chopped Salad Recipe
baby gem/mixed greens / fresh mozz/avocado / spicy soppressata/pepperoncini / artichokes / grilled corn/charred peppers/grape tomatoes / herb vinaigrette
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Ingredients
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Salad Base
Toppings
Herb Vinaigrette
Method
Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the baby gem lettuce and mixed greens. Rinse them under cold water and pat dry using a kitchen towel or salad spinner.
- 2
Prepare the Toppings
Slice the fresh mozzarella into bite-sized pieces. Cut the avocado in half, remove the pit, and scoop the flesh into slices or cubes. Chop the spicy soppressata into strips. Drain and rinse the artichokes if using canned or jarred. Prepare grilled corn (if using fresh, grill it until charred and then cut off the kernels). Slice the charred peppers into strips. Halve the grape tomatoes.
Assembly
- 3
- 4
Make the Herb Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and chopped fresh herbs. Season with salt and black pepper to taste.
- 5
Dress the Salad
Drizzle the herb vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serving
- 6
Serve
Transfer the chopped salad to a serving platter or individual plates and enjoy immediately, garnished with extra herbs if desired.
